| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Pickles |
1 |
Servings |
INGREDIENTS
| 10 |
|
Carrots; peeled |
| 3 |
lg |
Green peppers; seeded |
| 3 |
lg |
Red peppers; seeded |
| 1 |
lg |
Head red cabbage |
| 3 |
md |
Onions; peeled |
| 6 |
c |
White wine vinegar |
| 2 |
c |
Sugar |
| 3 |
tb |
Salt |
| 1 |
tb |
Mustard seed |
| 1 |
tb |
Celery seed |
| 1 |
tb |
Allspice |
INSTRUCTIONS
Put all vegetables through the coarse blade of a food chopped. Mix well &
pack into hot, sterilized jars. (Color may be dark. The hot vinegar will
restore good color.) Mix vinegar with remaining ingredients in saucepan.
Bring to a boil & simmer 10 minutes. Pour boiling vinegar mixture over
vegetables, covering completely. Cover jars. Store in refrigerator. Makes 4
quarts.
SHARYN STEPHENS
From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West
Helena, AR 72390. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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